1. Place cashews in a large bowl and cover with boiling water. Let stand 15 minutes.

2. Meanwhile, in a 10-inch skillet heat oil over medium-low heat. Add shallots, garlic, and salt. Cook, covered, 10 to 12 minutes or until tender, stirring occasionally. Uncover; increase heat to high. Cook and stir about 3 minutes or until golden brown.

3. Drain cashews; transfer to a food processor. Add the water, cider vinegar, and paprika. Process about 5 minutes or until smooth. Fold in half of the shallot mixture. Transfer to a bowl. Top with the remaining shallot mixture. Makes 9 servings (¼ cup each).

PER SERVING 229 cal., 18 g fat (3 g sat. fat), 0 mg chol., 255 mg sodium, 13 g carb., 2 g fiber, 3 g sugars, 6 g pro.